Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping


Blueberry muffins

It is still summer and I’ve been obsessed with blueberries. I like to eat them fresh, make smoothies or make blueberry muffins or blueberry coffee cake. This time I made blueberry muffins with olive oil, yogurt and streusel topping. The recipe I used is adapted from and I love the way these muffins turned out.  If you are a foodie like me, Marina’s blog is worth checking out, she has some amazing recipes and detailed pictures.

Making the muffins with olive oil  and yogurt creates a moist  cakelike crumb and blueberries are full of antioxidants. I used frozen blueberries for this recipe, since folding them into the batter is much easier (they don’t bleed) and I feel more confident baking blueberry muffins with frozen blueberries. To be honest I love streusel topping, but I rarely make muffins and coffee cakes with it. After seeing this recipe I knew I can not skip it and I’m glad I did not, it brought to these muffins extra crunch and flavor.


Blueberry Muffins

For those of you who are not very excited about the recipe and are trying to reduce eating sweets, I completely understand. It is summer and most of us do their best to look good in their bikini. I tried to reduce the sugar in this recipe and using olive oil and yogurt makes them a little healthier than other muffins.



Blueberry muffins

Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping
Recipe Type: Dessert
Author: Lyubomira L
Prep time:
Cook time:
Total time:
Serves: 24
Flavorful blueberry muffins with olive oil, yogurt and streusel topping. Easy to make, great for breakfast and coffee.
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup olive oil (vegetable oil)
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 cup plain yogurt (I used Greek yogurt)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups frozen blueberries (unthawed) and 2 tbsp flour to toss them
  • Streusel topping:
  • 5 tbsp cold butter
  • 3/4 cup flour
  • 1/2 cup sugar
  1. Preheat oven to 425 F. Prepare muffin tin with cupcake liners.
  2. Prepare streusel topping by combining butter, sugar and flour in a food processor and process until crumbs are formed. Keep refrigerated until needed.
  3. In the bowl of an electric mixer combine eggs and sugar and mix until smooth. Add olive oil and mix on medium speed for 2 more minutes.
  4. Add yogurt, lemon juice and vanilla. Stir until smooth.
  5. In a separate bowl whisk together the dry ingredients – flour, salt, baking soda and baking powder and add them to the mixture. Using a minimal amount of stokes fold everything together.
  6. Toss frozen blueberries in 2 tbsp flour until evenly coated. Fold blueberries into the batter.
  7. Using an ice cream scoop fill cupcake liners until almost full. Sprinkle 2 tbsp streusel topping over each muffin.
  8. Bake at 425 F for 5 minutes (so muffins can rise), then reduce temperature to 350 F and bake for 20-25 more minutes.
  9. Remove from oven and place on cooling rack to cool completely.
  10. Store in an air tight container at room temperature (or refrigerate) for 3 days.